Pages

Sunday, February 05, 2012

Cinnamon Roll Baked Oatmeal

I made this for breakfast this morning. Bright and early, before running! Fortunately (or unforrtunately) It is healthier then it looks. I got this recipe from chocolatecoveredkatie.com she has vegan recipes that are quite healthy. I adapted it slightly as I used milk and real cream cheese instead of dairy-free

Optional: handful of raisins, chopped walnuts, brown sugar for the top

Preheat oven to 375 degrees. Combine raw oats, spices, applesauce,
and liquid. Pour into a small baking pan, loaf pan, or 1-cup ramekin. Cook for 15-20 minutes, or
more until it’s firm. Finally, set your oven to “high broil” for 3 more
minutes. Don’t forget to spray or butter your ramekins first, if you want your
cakes to pop out.

For the "icing"

1/4 cup mori-nu silken-firm tofu (50g), or original tofu dessert (I ended up using both because the firm tofu alone tasted too strong for my taste)

3-4 T cream cheese (option of using vegan cream cheese)

1/4 tsp pure vanilla extract

2-3 T milk (or soy milk)

sweetener to taste (such as sugar, agave, etc.)

optional: feel free to blend in 1/4 cup berries

Combine all ingredients in your blender or food processor and blend
until smooth. I used the Magic Bullet short cup. There was lots leftover, so i may use the leftovers tomorrow on more oatmeal. You can also add some of it to milk and drink it as a smoothie.

Next time I make this dish, I will put more cream cheese and less tofu or use tofu desert instead of firm tofu. A teaspoon of icing sugar might be good too.

On its own the icing definitely tasted too much like tofu. However, on top of the oatmeal it tasted pretty good!